Preheat the oven to 375 degrees F. Add the chopped strawberries, maple syrup, balsamic vinegar, and coconut oil to a small casserole dish and toss to combine. Roast for 20 minutes, until juices are thick but strawberries still hold their form. Remove from oven and allow strawberries to cool completely to room temperature (Note: you can speed up the process by refrigerating the strawberries but if you leave them in the refrigerator for too long, the coconut oil will harden).

Combine all of the ingredients for the coconut milk ice cream in a blender. Blend until smooth. Pour the ice cream base into your ice cream maker, following your ice cream maker’s instructions (many ice cream makers require you to freeze the bowl overnight). Allow ice cream to churn until very thick, then pour the roasted strawberries (including juices) into the ice cream maker. Continue to churn until ice cream is well-combined and maker begins to bog down.

Serve ice cream fresh out of the ice cream maker for a soft serve consistency, or transfer ice cream to a freezer-safe container and freeze 2 to 3 hours, until hard. After frozen, allow ice cream to thaw 15 minutes before scooping into bowls and serving.